Pour water over the well washed inflorescences and soak for 24 hours. Strain the liquid, add the sugar and citric acid.
Stir the liquid until the sugar completely dissolves. Put it in well washed and dried bottles in a warm oven.
To ensure a longer shelf life, you can sterilize it for 15 minutes. Serve it diluted with plain or sparkling water.
It turns out absolutely delightful, if when serving, you mix it with raspberry or sour cherry syrup.